ÿþ<HTML> <HEAD> <TITLE>The Kitchen Restaurant - Sacramento</TITLE> <META HTTP-EQUIV="Content-Type" CONTENT="text/html; charset=iso-8859-1"> </HEAD> <BODY BGCOLOR=585854 text="3E3F2C" link="3E3F2C" vlink="3E3F2C" alink="3E3F2C" LEFTMARGIN=0 TOPMARGIN=10 MARGINWIDTH=0 MARGINHEIGHT=5> <!-- ImageReady Slices (kitchen_eblast.psd) --> <table width="601" border="0" align="center" cellpadding="20" cellspacing="0"> <tr> <td><table width="601" border="1" align="center" cellpadding="0" cellspacing="0" bordercolor="3E3F2C"> <tr> <td><TABLE WIDTH=600 BORDER=0 CELLPADDING=0 CELLSPACING=0> <TR> <TD bgcolor="B8B8B2"> <div align="center"><font color="FFFFFF" size="1" face="Arial, Helvetica, sans-serif"><strong><img src="images/spacer.gif" width="600" height="3"></strong></font></div> <img src="http://www.thekitchenrestaurant.com/menus/images/kitchen_header_new.gif" width="600" height="133"></TD> </TR> <TR> <TD><img src="http://www.thekitchenrestaurant.com/menus/images/october09_pics.jpg" width="600" height="109"></TD> </TR> <TR> <TD bgcolor="FFFFFF"> <table width="600" border="0" cellspacing="0" cellpadding="0"> <tr> <td colspan="3">&nbsp;</td> </tr> <tr> <td><img src="images/spacer.gif" width="60" height="1"></td> <td><p align="center"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="5"><br> <font color="B5B09F">The Kitchen - New October Menu!</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <br> <em>Take a look at our new menu starting on the last day of September, Wednesday the 30th. October is booking fast due to some private parties and events, so be sure to call soon to secure your seats for this seasonal, comforting, refined fall menu. Fall is a wonderful time of year for foodies, and we couldn t be more pleased to be sharing seasonal delights like the very last of the season heirloom tomatoes, wild mushrooms, golden raspberries, fresh goat cheese, and some gorgeous meats and seafoods with you. <br><br> Randall will be in house doing the show on the first night of this new menu, so if you want to catch him, book your seats for Wednesday September 30th. We also have opened a couple of Sunday Suppers. </em> <br><br> </font><font size="3" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"><br> <font color="B5B09F"><br> </font> </font></strong><font size="4"><em><font size="3" face="Georgia, Times New Roman, Times, serif">Don&#8217;t forget to sign up to follow us on Facebook and Twitter to get advance notice of specials and some great deals. Plus, it&#8217;s fun!</font></em></font></font></p> <table width="100" border="0" align="center" cellpadding="0" cellspacing="0"> <tr> <td><a href="http://www.facebook.com/pages/Sacramento-CA/The-Selland-Family-of-Restaurants/104548733336" target="_blank"><img src="http://www.thekitchenrestaurant.com/menus/images/facebook1.gif" width="127" height="19" border="0"></a></td> <td><a href="http://twitter.com/RandallSelland" target="_blank"><img src="http://www.thekitchenrestaurant.com/menus/images/twitter.gif" width="22" height="20" border="0"></a></td> </tr> </table> <p align="center"><font color="B5B09F" size="5"><strong>Call Bobbie for reservations: 916.568.7171</strong></font></font></font><font size="2" face="Georgia, Times New Roman, Times, serif"><br> <br> </font><font size="3" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font> <br> <font size="2" face="Georgia, Times New Roman, Times, serif"><br> </font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="5"><font color="B5B09F">The Kitchen - October 2009 Demonstration Dinner<br> <br> </font><font color="B5B09F">- First Course -</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <em><br><strong>Wood Roasted Heirloom Tomatoes<br>with House Made Pasta, Fresh Goat Cheese<br>and a Rock Shrimp-Panzanella Salad</strong><br> <br> This first course is a wonderful way to ease into a fall evening. Randall and Noah are preparing a warm broth-y heirloom tomato soup from the very best last of the season tomatoes coming to us first from Heidi Watanabe in West Sac, then, as the month progresses and the weather changes, from Patrick Hoover in Placerville. Both growers bring us outstanding tomatoes that are juicy and sweet with flavor that is simply phenomenal. We will be sad when tomato season is over, but we take solace in the fact that we can savor them for at least one more month. Our plan with this dish, which may evolve, is to take our fresh house made herbed pasta sheets and fold just-made goat cheese created by our favorite cheese-making husband and wife team out of Modesto at Nicolau Farms into them so that the cold cheese melts into the warm pasta sheet. Then we ll take lightly crisped big, juicy Gulf Rock Shrimp, (the ones we ve cornered the market on  you will not taste a better rock shrimp right now), and some olive oil soaked sourdough croutons to make up the Panzanella, or bread salad, portion of the dish. Randall says the olive oil we re using from Tuscany will add a lovely hint of peppery spice to the dish. Little fresh cherry tomatoes finish the first course with a burst of sweet juicy flavor. <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="5"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="5"><font color="B5B09F">- Second Course -</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <em><br> <strong>Wild Mushroom-Black Truffle Pot Pie<br>with an Aged Madeira  Cr&egrave;me Brulee, <br>English Peas and Slow Roasted Shallot Broth</strong><br> <br> Fall is a wonderful time for mushrooms, and our favorite mushroom lady Connie Green will be procuring the absolute best of the season for us, so the varieties will change weekly and perhaps even nightly, but you re almost guaranteed some gorgeous Chanterelles. We ll cook down the mushrooms and mix them with heavenly black truffle butter made from real Perigord Black Truffles from France and place the mixture in our own super-flaky classic potpie shell. A rich and decadent b&eacute;chamel-like sauce sweetens the deal. To the side, we will also prepare a cr&egrave;me brulee of sorts, this being a savory version made with Madeira wine and porcini mushrooms dust crisped on top with parmesan cheese. This cr&egrave;me brulee component is a melt-in-your-mouth, creamy, earthy burst of flavor and a wonderful companion to the potpie. All the components will rest harmoniously in a soothing, robust broth of slow-roasted shallots. The final touch will be lively little English peas grown in Half Moon Bay, which, with its own ideal microclimate, is just right for growing almost anything all year round. A warm, flaky, creamy mushroom potpie on a fall night with a glass of Pinot Noir sounds perfect right about now <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> </em></font><font size="3" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F"><br> - Sushi - Sashimi - Crudo -</font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><br> <br> </font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em></em></font><font size="3" face="Georgia, Times New Roman, Times, serif"><em> <br> </em></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F">- Third Course -</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <em><br> <strong>Grilled Hawaiian Opah and Maine Lobster  Confit, <br>a Medley of Clams, Local Crayfish<br>and Clam Chowder Jus</strong><br> <br> Our third course this month features grilled Hawaiian Opah, or Moonfish, from Hawaii. This is a slightly odd-looking creature that is long-line caught along with Tuna and Billfish in deep waters. It s a solo swimmer and is more incidentally caught, and so it s difficult to guarantee supply. In fact, fishermen used to give it away as a sign of goodwill rather than sell it. We do have to purchase ours, but it s well worth it. We were waiting to see if we could get this fish till the very last minute because we told our purveyor we wanted only the best part  the top loin (the rest of the Opah is not too desirable). It tastes a lot like tuna, with similar oil content, but it s a bit firmer and a lovely color. With the Opah, we have a slow poach of Maine Lobster that is cooked down in its own juices, hence the  confit, along with a little duck fat for flavor and depth. We also bring you a little medley of razor and East Coast clams and a main component sauce that is akin to a clam chowder broth or jus. The final fabulous touch is local crayfish from our friend Kelly, who you can find at the Farmers Market under the freeway every Sunday. He s getting the big, fresh river crayfish that Randall loves and that look like little lobsters. They are much better than the small, grayish ones that burrow down in the mud that you may have experienced before. These ones are fresh and clean and delightful. <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> </em></font> <font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="5"><font color="B5B09F">- Fourth Course -</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <em><br> <strong>Mishima Ranch Wagyu Beef Two Ways<br>with Fall Bean Pesto, Cabernet-Bone Marrow Glaze,<br> Thyme, and Carrot Butter</strong><br> <br> If you were with us in August you got to try this wonderful beef from Mishima ranch right here in Northern California. They are raising Wagyu cattle that is basically the American version of Kobe. It s very rich and fatty but cleanly flavored beef that is actually packed with all the  good fats and so is not necessarily bad for you - if you don t eat too much of it! Of course, we encourage seconds. This beef tastes amazing and is grown antibiotic and hormone free for an all natural, perfect beef flavor. We are serving you both the tenderloin grilled and the rib eye cut served tar tar style. Randall and Noah have experimented with various preparations and cuts for this Wagyu Beef and have determined that the tenderloin is amazing simply grilled and that the fatty and ultra-rich rib eye is actually best raw. If you recall, we served it Carpaccio-style on the August menu and it was a huge hit, even making converts out of those who didn t normally like raw beef. The accompaniments to the beef are simple and complementary  a fall bean pesto of whatever is best at the Farmers Market that week  green beans, black eyed peas, etc., and a deep and woodsy flavored cabernet-bone marrow jus. The subtle notes of a carrot puree with emulsified butter and fresh thyme finish this final savory course. <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="5"><font color="B5B09F">- Dessert Course -</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <em><br> <strong>Layered Milk Cake and Gold Raspberry Mousse,<br>White and Dark Chocolate, Peppermint<br>and Three Melon Sorbets</strong> <br> <br> For a spectacular fall dessert, we are doing our version of the traditional Mexican Tres Leches cake that is moist, light, and sweet but not overly so. We will layer the cake with gold raspberries grown by Patrick Hoover in Placerville (find him at the Wednesday and Sunday Farmers Markets) and a rich white chocolate mousse. Randall and Noah are not sure yet where they are incorporating the dark chocolate. They are still experimenting, but rest assured they are putting more chocolate in there somewhere. We will also have a cooling component of peppermint and then ultra-refreshing melon sorbets that will change varieties, but will probably usually be a mix of the French Charentais, watermelon, and a green Japanese varietal. This is a great dessert that is satisfying without being overly heavy. Perhaps you will have room for seconds on some of those savory courses!<br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> <br> <br> </em></font><font size="3" face="Arial, Helvetica, sans-serif"><strong><font size="5"><font color="B5B09F">- Come Join Us -</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <em><br> We look forward to the pleasure of your company in October!<br> <br> Gina, Noah and The Kitchen Family</em></font></p> <p align="center"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="5"><font color="B5B09F"><br> - October Dinner Menu -</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <em><br> <strong>Presented by Chefs Nancy Zimmer, Randall Selland<br> and Chef de Cuisine Noah Zonca<br> </strong></strong> <br> ______ <br> <br> Wood Roasted Heirloom Tomatoes<br>with House Made Pasta, Fresh Goat Cheese<br>and a Rock Shrimp-Panzanella Salad<br> <br> ~~~<br> <br> Wild Mushroom-Black Truffle Pot Pie<br>with an Aged Madeira  Cr&egrave;me Brulee, <br>English Peas and Slow Roasted Shallot Broth<strong><br> <br> </strong>~~~<strong> <br> </strong><br> Sushi ~ Sashimi ~ Crudo<br> <br> ~~~<br> <br> Grilled Hawaiian Opah and Maine Lobster  Confit, <br>a Medley of Clams, Local Crayfish<br>and Clam Chowder Jus<br> <br> ~~~<br> <br> Mishima Ranch Wagyu Beef Two Ways<br>with Fall Bean Pesto, Cabernet-Bone Marrow Glaze,<br> Thyme, and Carrot Butter<br> <br> ~~~<br> <br> Layered Milk Cake and Gold Raspberry Mousse,<br>White and Dark Chocolate, Peppermint<br>and Three Melon Sorbets<br> <br> ______ <br> <br> <strong><br> Seats have been filling up quickly, so please make reservations soon.<br> Please contact The Kitchen at 916.568.7171</strong><br> <br> </em></font></p></td> <td><img src="images/spacer.gif" width="60" height="1"></td> </tr> <tr> <td colspan="3">&nbsp;</td> </tr> </table></TD> </TR> <TR> <TD> <a href="http://www.thekitchenrestaurant.com"><IMG SRC="http://www.thekitchenrestaurant.com/menus/images/kitchen_footer.gif" ALT="" WIDTH=600 HEIGHT=92 border="0"></a></TD> </TR> <TR> <TD> <IMG SRC="images/kitchen_eblast_06.gif" WIDTH=600 HEIGHT=1 ALT=""></TD> </TR> </TABLE></td> </tr> </table></td> </tr> </table> <!-- End ImageReady Slices --> </BODY> </HTML>